Tonight I made baked eggs florentine (with a twist--kale instead of spinach). Recipe:
- preheat oven to 350
- saute 1/4 cup onion in skillet about 3 minutes
- put about 12 leaves of kale into skillet, cover for 3 minutes or until wilted, and suate 2 minutes more
- add 2/3 cup low fat milk, simmer until most of the liquid is gone
- divide kale/onion evenly into three souffle dishes
- add one egg to each, top with shredded mozzarella cheese
- cook in oven for about 20 minutes
- serve with toast
Very simple, very good. Kale wasn't bitter at all, and egg was very tasty (especially for those who are used to eating egg beaters. :) ) Similar to a recipe I made over Thanksgiving. I forgot to take a photo of the before and after of the recipe itself, but I should be able to get you one later (I plan to make a similar meal on New Year's Day). In the meantime, here is a photo of my dad enjoying his meal, sandwich-style....
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